Quinoa & Sweet Potato Chili

Description

This recipe halves perfectly, so if you aren’t a fan of leftovers you’re in luck! Just find a sweet potato on the smaller side, so you won’t have to waste half of a perfectly good sweet potato.

Scale

Ingredients

2 cans (15 oz. each) black beans, rinsed and drained

1 can (6 oz.) tomato paste

32 oz. vegetable stock

1 yellow onion, chopped

5 cloves garlic, minced

1 tbsp. chili powder

1 tbsp. cumin

1 tsp. oregano

1 tbsp. olive oil

1 sweet potato, peeled and cut into 1-in. pieces

1 cup dry quinoa

salt and pepper to taste

1 avocado

cilantro, for garnish (optional)

Instructions

Heat the oil in a large heavy soup pot over medium low heat. Add onions, cook until they’re soft and start to turn brown, about 10 minutes. Add garlic, cook for about 2 minutes. Add tomato paste, chili powder, cumin, and oregano and cook for about 2 more minutes, stirring constantly. Add the beans, stock, and potatoes, and season with salt and pepper . Cook for about 5 minutes, then add the quinoa. Continue cooking for about 20 minutes, stirring frequently, until quinoa and potatoes are cooked and the chili has thickened. Add a bit of water if the chili gets too thick for your liking. Top with avocado and chopped cilantro.